Italian Sausage and Parmesan Cheese Stuffing

The scent alone transports me back to childhood Thanksgivings at my Nonna Emilia’s. Her kitchen, always warm and bustling, overflowed with the aromas of roasted turkey, simmering sauces, and this very stuffing. I remember standing on a stool, mesmerized, as she crumbled Italian sausage with her hands, the savory scent mingling with the sweet perfume of currants. It wasn’t just a side dish; it was a taste of family, tradition, and pure, unadulterated comfort.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 12
• Yield: 1 large baking dish
• Dietary Type: Not specified

Ingredients

• 12 cups white bread cubes (from crustless country-style white bread, 1/2-inch cubes from two 14.5-ounce loaves)
• 2 tablespoons olive oil
• 1 lb Italian sweet sausage, casings removed
• 8 ounces chicken livers, trimmed, coarsely chopped (optional)
• 3 cups chopped onions
• 1 cup chopped celery & leaves
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh sage
• 1 teaspoon chopped fresh rosemary
• 1 cup coarsely grated Parmesan cheese
• 1⁄2 cup dried currants (or substitute dried cranberries)
• 1⁄4 cup chopped fresh Italian parsley
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 2 large eggs, beaten to blend
• 1 cup low sodium chicken broth

Equipment Needed

• Large rimmed baking sheet
• Large bowl
• 13x9x2-inch glass baking dish
• Heavy large skillet
• Slotted spoon

Instructions

1. Preheat your oven to 350°F (175°C). Spread the bread cubes on a large rimmed baking sheet. Bake until the bread is dry, approximately 15 minutes. This step is crucial for preventing a soggy stuffing. Transfer the baked bread cubes to a large bowl and let them cool completely. Maintaining the oven temperature for later.

2. Generously butter a 13x9x2-inch glass baking dish. This will prevent the stuffing from sticking and create a beautiful, golden-brown crust.

3. Heat 1 tablespoon of olive oil in a heavy large skillet over medium heat. Add the Italian sausage, having removed the casings, and sauté for 5 minutes, breaking it up with the back of a fork.

4. Add the chicken livers (if using) to the skillet. Sauté until the sausage and livers are cooked through, about 7 minutes. Ensure the livers are no longer pink inside. Remove the sausage mixture to the bowl with the bread cubes using a slotted spoon, leaving any rendered fat in the skillet.

5. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onions, celery & leaves, fresh thyme, fresh sage, and fresh rosemary. Sauté until the onions and celery are tender but not brown, about 10 minutes. Stir occasionally to prevent burning.

6. Add the onion mixture to the bowl with the bread cubes and sausage. Stir in ¾ cup of the Parmesan cheese, the currants (or cranberries), fresh parsley, salt, and pepper. At this stage, the stuffing can be prepared a day ahead. Simply cover it tightly and refrigerate. Allow it to come to room temperature for about 30 minutes before baking.

7. In a separate bowl, whisk together the eggs and chicken broth. Pour the egg mixture into the stuffing and mix well to combine. Transfer the stuffing to the prepared baking dish.

8. Cover the dish tightly with foil. Bake for 40 minutes. Remove the foil and sprinkle with the remaining ¼ cup of Parmesan cheese. Continue to bake until the top begins to brown, about 20 minutes longer. Keep an eye on it to prevent the cheese from burning.

Expert Tips & Tricks

• Bread Choice Matters: Using day-old bread allows it to absorb the flavors better without becoming mushy. If you only have fresh bread, you can dry it out in a low oven as described in the instructions.
• Sausage Selection: Feel free to experiment with different types of Italian sausage, such as hot or mild, depending on your preference. For a leaner option, use turkey sausage.
• Herb Infusion: For a more pronounced herb flavor, sauté the herbs in the olive oil for a minute before adding the vegetables. This will release their essential oils and enhance their aroma.
• Broth Adjustment: If you find the stuffing is too dry, add a little more chicken broth, a tablespoon at a time, until it reaches your desired consistency. If it’s too wet, bake it uncovered for a bit longer to allow some of the moisture to evaporate.
• Cheese Variations: Pecorino Romano cheese can be substituted for Parmesan for a sharper, saltier flavor.

Serving & Storage Suggestions

Serve the stuffing hot, directly from the baking dish. Garnish with a sprinkle of fresh parsley for a pop of color. It pairs perfectly with roasted turkey, ham, or chicken, and complements cranberry sauce and mashed potatoes beautifully.

Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C). Place the stuffing in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through. You can also reheat it in the microwave, but it may become slightly less crispy.

For longer storage, the stuffing can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating as described above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	185.5 kcal	N/A
Calories from Fat	87 kcal	47%
Total Fat	9.8 g	15%
Saturated Fat	3.6 g	17%
Cholesterol	119.5 mg	39%
Sodium	574.5 mg	23%
Total Carbohydrate	10.5 g	3%
Dietary Fiber	1.3 g	5%
Sugars	6.1 g	N/A
Protein	14.7 g	29%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegetarian Option: Omit the sausage and chicken livers. Increase the quantity of vegetables, such as mushrooms, zucchini, or bell peppers, for added flavor and texture. You can also add vegetarian sausage crumbles.
• Gluten-Free: Use gluten-free bread cubes. Many grocery stores now carry gluten-free bread specifically for stuffing.
• Spice It Up: Add a pinch of red pepper flakes to the onion mixture for a hint of heat.
• Fruit Variations: Substitute the currants with chopped dried apples, cherries, or apricots.
• Nutty Crunch: Add toasted pecans or walnuts to the stuffing for a delightful crunch.

FAQs (Frequently Asked Questions)

Q: Can I make this stuffing in a slow cooker?
A: Yes, you can! Prepare the stuffing as directed, then transfer it to a greased slow cooker. Cook on low for 3-4 hours, or until heated through. Remove the lid during the last 30 minutes to allow the top to brown slightly.

Q: Can I use pre-made bread cubes to save time?
A: Absolutely. Just be sure to check the ingredient list and avoid bread cubes that are heavily seasoned, as they may clash with the flavors of the stuffing.

Q: My stuffing is too dry. What can I do?
A: Gradually add more chicken broth, a tablespoon at a time, until the stuffing reaches your desired consistency. You can also add a knob of butter for extra richness.

Q: Can I use dried herbs instead of fresh?
A: Yes, but use about one-third the amount. For example, instead of 1 tablespoon of fresh thyme, use 1 teaspoon of dried thyme.

Q: Is it necessary to use chicken livers?
A: No, the chicken livers are optional. If you don’t like them or don’t have them on hand, you can simply omit them without significantly affecting the flavor of the stuffing.

Final Thoughts

This Italian Sausage and Parmesan Cheese Stuffing is more than just a side dish; it’s a celebration of flavors and a tribute to tradition. Whether you’re preparing it for a festive holiday gathering or a cozy family dinner, this recipe is sure to bring warmth and comfort to your table. So, gather your ingredients, put on some music, and create a dish that will be cherished for years to come. Don’t hesitate to adjust the recipe to your liking and make it your own. And most importantly, enjoy the process! Buon appetito!